Vegan vegetable rolls in Nonna Giovanna's style

Now that's it high class delicious rolls! Every vegan should try these at least once, and meat eaters alike (you can make a meaty version if you want). It is a combination of two excellent recipes. First, let me tell you a little background.

For years I made Nonna Giovanna's Italian meatballs With K-Ruoa's recipe, several times a year. It was one of our favorite dishes. When I found out I had become vegan, I tried to veganize the recipe with a couple of different techniques, but the end result was gross. I meant to delete the entire recipe from my recipe folder, but somehow I just couldn't in the end. I optimistically thought that maybe eventually I would learn how to make a vegan version as good as the original.

Then I came across this Vege Seduction for the soymeal round recipe. These somehow had such a similar feeling to Nonna Giovanna's meatballs that I decided to try what would come out of their combination.

And now indeed, here it is! This is the place to party! I can't believe my luck. The fusion of these two recipes creates absolutely delicious vegan vegetable dumplings, which are as good as the originals. Yum and slurps!

Parmesan, pine nuts and raisins

These delicious rolls are based on three cornerstones, which are vegan parmesan, pine nuts and raisins. Without these, the rolls will not be as good. If you absolutely hate raisins, maybe you can try leaving them out. But I can't guarantee that the end result will be quite as good.

For Kuuppus, I made these with raisins but without pine nuts, and they were said to be good that way too. (I forgot to taste them myself.)

Making round dough

In the first step, we prepare the basic round dough. We very much follow Vegeviettielsin's instructions, but we leave out the onion. In addition, we add boiling water to make the soybean meal soften and swell better.

Tip: Add hot water only half a deciliter at a time and stir in between. At the beginning, you will notice that the dough seems to absorb the hot water into its interior. Water is absorbed super quickly into dry soybean meal. However, you will soon notice that the water is no longer absorbed as effectively. The dough starts to get wetter and softer, so it's time to stop adding water - otherwise the dough won't hold together when baking.

In the second step, we add to the dough all the ingredients that make it Italian-style. This is where we add vegan parmesan, raisins, pine nuts, lemon juice, parsley and a touch of nutmeg.

You should toast the pine nuts in a hot pan before adding them to the dough. Instructions for roasting are available of this recipe.

What can be served with the dumplings

We have always been offered with Nonna Giovanna's rolls with pesto sauce seasoned pasta. Pesto brings so much flavor to the pasta that we don't really need any actual sauce for the dumplings.

However, if you want a sauce, try something tomato-based, for example this super easy vegan tomato sauce.

It is also worth sprinkling on top of the pasta vegan parmesan.

Tulosta

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